A skull molded from sugar paste, made in Mexico for Day of the Dead altars and as gifts.
Calavera de Azucar (Day of the Dead Sugar Skull)
Dessert
Candy confections
Medium
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Decorative sugar skulls molded from damp sugar and meringue powder, dried hard and decorated with colorful royal icing. They are made as offerings and keepsakes for Day of the Dead. Makes 2 medium skulls in about 26 hr.
Prep
60 min
Cook
60 min
Cooling
24 hr
Total
26 hr
Yield
2 medium skulls
Diet
Dairy free
Ingredients
Adjust yield
medium skulls
Scales from a half to a double batch; give a bigger batch a little more time.
- 3 cups (600 g)granulated sugar
- 2 tbsp (20 g)meringue powder, for the skulls
- 2 ½ tbsp (40 ml)water, for the skulls
- 1 ¾ cups (225 g)powdered sugar
- 2 ¾ tsp (8 g)meringue powder, for the royal icing
- 2 tbsp (30 ml)water, for the royal icing
- 1 pinchgel food coloring, assorted colors
Baking tools for this recipe
Instructions
- Mix the granulated sugar and meringue powder, then add the water a little at a time, rubbing it in until the sugar feels like damp sand and holds together when squeezed.
- Pack the damp sugar firmly into both halves of a skull mold, pressing hard, and scrape the backs level with a straight edge.
- Turn each half out onto parchment-lined cardboard and let them dry uncovered 12 to 24 hours, until hard, flipping once halfway if you like.
- Beat the powdered sugar, meringue powder and water for 5 minutes to a glossy icing that holds stiff peaks.
- Spread a thin layer of icing on the flat faces of the halves, press them together, wipe off squeezed-out icing, and let set 1 hour.
- Divide the remaining icing, tint with gel colors, and pipe patterns, eyes and flowers on the skulls.
- Let the decorated skulls dry several hours until hard.
Tips
- The sugar should clump when squeezed but not feel wet; too wet and it sticks to the mold.
- Dry skulls away from humidity.
- These are mainly decorative and very hard; they are meant for display.
- Use meringue powder rather than raw egg white for the icing; these decorative skulls are very hard and not meant for young children to eat whole.
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Recipe FAQ
How long does it take to make calavera de azucar (day of the dead sugar skull)?
Plan on 60 minutes of prep and 1 hour of cooking, plus 24 hours to chill. The recipe makes 2 medium skulls.
How should I store calavera de azucar (day of the dead sugar skull)?
Keep in a dry place at room temperature for months; humidity will soften them.
Can I make calavera de azucar (day of the dead sugar skull) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
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